Crispy Duck Confit with Red Wine Braised Cabbage & Apple Relish Posted by Elizabeth Brosnihan on September 7, 2021
Fig Stuffed Pork Loin with Zinfandel-Cranberry Glaze Posted by Elizabeth Brosnihan on October 16, 2020
Slow Roasted Rack of Lamb, Wild Mushroom Fricassee & Chestnut-Sage Gremolata Posted by John Musto on May 20, 2019
Grilled Lamb T-Bones, Pink Peppercorn & Pomegranate Glaze, and Minted Heirloom Carrots Posted by John Musto on March 19, 2019
